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Moroccan Carrot Dip

Dreena Burton ·
Published September 16, 2020 ·
< 1 min read
Summary

Tired of the usual hummus for dipping? Try this sprightly carrot spread! Want to make it go even further? Thin it out with a bit of water to create a salad dressing. No matter how you enjoy it, you’re getting a healthy dose of carotenoids and fiber with each bite.

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Yields4 ServingsPrep Time10 minsTotal Time10 mins

Ingredients

 1 cup carrot (cut in discs or small chunks, roughly 4–4 ½ oz)
 ⅓ cup raw cashews
 2 tsp organic apple cider vinegar (+½ tsp as desired, or coconut vinegar)
 1 small garlic clove
 ½ tsp fresh ginger root (+½ tsp as desired, peeled and roughly chopped)
 ⅛ tsp ground cinnamon
 ½ tsp ground cumin
 ½ tsp ground coriander
 ¼ tsp ground fennel (see Chef's Notes)
 ¼ tsp salt (+½ tsp as desired, optional)
 ½ cup water

Directions

1

Using a blender (a high-powered blender will give you the smoothest result), puree all the ingredients (starting with 2 teaspoons of the vinegar and ¼ tsp salt if using) until very smooth.

2

Taste and add extra vinegar if you wish, and season with additional salt if desired.

3

For a thinner dip, add extra water to achieve desired consistency.

4

Makes about 1 ¼ cups.

Chef's Notes

Spices
If you aren’t sure about using fennel, you can skip it and assess the flavor as you go. You can also use more cumin or ginger — or any of the spices — if you really love them!

Recipe from Let Them Eat Vegan by Dreena Burton adapted for WHOLE Life Club (WLC)

Ingredients

 1 cup carrot (cut in discs or small chunks, roughly 4–4 ½ oz)
 ⅓ cup raw cashews
 2 tsp organic apple cider vinegar (+½ tsp as desired, or coconut vinegar)
 1 small garlic clove
 ½ tsp fresh ginger root (+½ tsp as desired, peeled and roughly chopped)
 ⅛ tsp ground cinnamon
 ½ tsp ground cumin
 ½ tsp ground coriander
 ¼ tsp ground fennel (see Chef's Notes)
 ¼ tsp salt (+½ tsp as desired, optional)
 ½ cup water

Directions

1

Using a blender (a high-powered blender will give you the smoothest result), puree all the ingredients (starting with 2 teaspoons of the vinegar and ¼ tsp salt if using) until very smooth.

2

Taste and add extra vinegar if you wish, and season with additional salt if desired.

3

For a thinner dip, add extra water to achieve desired consistency.

4

Makes about 1 ¼ cups.

Notes

Moroccan Carrot Dip
IngredientsDirections
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